Categories: Pasta

Ingredients

• 6 slices bacon (about 6 ounces)
• 1 pound fresh, shelf-stable, or frozen gnocchi
• 1/2 cup low-sodium chicken broth
• 2 cups packed baby spinach (about 2 ounces)
• 1/2 cup crumbled feta cheese

Directions

1. Cook the bacon over low heat in a large cast iron skillet, flipping halfway through, until the fat has rendered out and the bacon is crispy, about 10 minutes. Transfer the bacon to a paper towel-lined plate. Once cool, crumble the bacon. Drain all but about 1 tablespoon of the fat from the pan.

2. Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions. Reserve 1/2 cup of the pasta water, then drain.

3. Add the gnocchi to the skillet over medium-high heat and cook, stirring occasionally, until golden-brown, 1 to 2 minutes. Add the reserved pasta water, broth, and spinach, and cook, stirring until the spinach is wilted, about 1 minute. Remove the pan from the heat. Add the cheese and reserved bacon and stir to combine.

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